三鲜豆皮 Seafood tofu　　If you come to Hubei but did not eat the seafood tofu,that equals you have not been to Hubei.You are only a hurried passers.The Seafood tofu is one of the main breakfast food for Hubei people and also one of the most popular Chinese traditional snacks.In the past, it was the special holiday food that eat at festival,then it becomes the common breakfast food.　　The seafood tofu is made by glutinous rice and bean curd.Because the filling of it is meat,egg and shrimp (or meat, mushroom and bamboo shoots),so it is named seafood tofu.It has a golden color,the skin is thin,the rice is soft and tender,it has smooth flavor and the fresh taste.It is famous for its unique taste.　　In the process of making bean curd,it need the thin skin,clear paste and the good control of baking temperature.Only do these three points,the seafood tofu will be much oil but not greasy,the outer is crisp and the inner is soft and tender.The seafood tofu is absolutely no less delicious than hamburgers and pizza.The seafood tofu has very strict requirements.The bean must be the peel-back mung bean,the skin must be refined rice paste.The filling of the seafood tofu must be the glutinous rice comes from Hunan.The shape of the seafood tofu is square and thin,the color of it is golden and the taste of it must be fragrant and intoxicated.　　Watching the cook to make seafood tofu is a kind of enjoyment.You can see a diameter of about one meter five big iron on the fire,when the pot is hot,the cook will pour the milky white bean paste into the pan and make it thin.After that put the egg mixture on the bean skin,then turn around it,fry the egg side.Then put the glutinous rice and the seasoning which is made by bamboo shoots, mustard,mushroom and meat.The cook usually turn over the pot to show off their cooking technology.Turn the semi-finished bean curd to the other side,then pour the oil.After a few minutes,sprinkle it with chopped green onion.Through this way,the finished seafood tofu has a diameter of about one meter,the cook will break up it with two plates.It is sold with a shape of ten centimeter square.

　　煨汤 Simmer soup　　In Hubei,there is an old saying: if there is no simmer soup,the banquet is not completed.This embodies the characteristics of Hubei cuisine.The Hubei people love simmer soup and also is good at cooking simmer soup.The spareribs simmer soup is delicious throughout the year.The spareribs simmer soup will show the enthusiasm of the owner to the guests.In the autumn or winter,add a few pieces of lotus root or turnip to the simmer soup,In summer,add some seaweed to the simmer soup,the simmer soup will not greasy and have more nutrition.　　There are many kinds of simmer soup in Hubei,each one of it has high nutritive value.Lotus root ribs soup always comes the first one of simmer soup.Lotus root is a special food of Hubei,it is sweet and easy to chew.So the lotus root ribs soup is sweet and rich in nutrition.It is an appetizer and is benefit to blood.Free range chicken soup is a very rare kind of simmer soup,the free range chicken is the material of it,and it is easy to cook.It is rich in protein, can ease the cold, keep warming.Fish ball soup is also a kind of simmer soup that people often eat.Fresh fish ball not only keep the fish’s nutrition, but also toughness and refreshing.Even if you do not like to drink soup,you will want to try it.　　In the ancient times, people usually put the materials in to the earthen jar and use the rest fire in the fire stove to simmer it for one night.But now,it developed,first stir the materials to make it cooked,then simmer the soup to make materials tasty.There is no lid on the earthen jar,the soup is not boiling.　　The simmer soup comes from the the south of the Yangtze River.It has a long history,The simmer soup use authentic flavor of the materials,add all kinds of nutritious materials.It has a strong fragrance and can last for a long time.It is very beneficial to the body and people enjoy it a lot.

　　热干面 Hot dry noodles　　Hot dry noodles is characteristic snacks in Hubei Province,It is welcomed in Hubei as well as other areas in China.It is one of the favorite noodles for people.Hot dry noodles,Henan stewed noodles,Shanxi Knife cut noodles and Sichuan Dan Dan noodles are known as China's four famous noodles.In 2013,People chose the top ten Chinese noodles,in the first Chinese noodle Culture Festival,those ten most famous noodles are officially selected from more than 500 types of noodles.the Hot dry noodles ranked at the first place.So we can see how people love it.　　Alkaline noodles is the main material to make Hot dry noodles.Only the alkaline noodles can ensure that the noodles are slim and chewy.The color is yellow and oily,the taste is palatable.The ingredients are sesame oil, sesame, fresh chili powder, spicy pickles.Hot dry noodles is good in color,aroma and taste.When eating hot dry noodles,you would better eat it with eggnog,milk or soybean milk.If you only eat hot dry noodles without drinking,you will find the throat is parched and can not experience the delicious taste of hot and dry noodles.　　Hot dry noodles mainly describing the texture. The main seasoning is tuned sesame paste.This noodle seems quite simple, but the ratio and the texture of sesame paste is a key step.To make the sauce delicious,sesame oil is the necessary materials to mix sesame paste.If the sesame paste were too dry, it would be quite hard to combine. However too much water will make the noodles not dry at all. Sesame paste should completely stick to the noodles.If you like spicy food,you can add chili oil on the hot dry noodles.As for fixings can also according to your own taste,such as diced spicy radish, sour beans, mustard, sliced cucumber.But the onions and coriander are the necessary fixings.　　Hot dry noodles always come to the first when thinking about breakfast for Hubei people,you may see almost everyone eating Hot dry noodles in the morning.And when talk about Wuhan( the provincial capital of Hubei),Hot dry noodles usually occur in people’s mind.In the early 1930s,the hot dry noodles became popular,now it is applying for national intangible cultural heritage.

　　清蒸武昌鱼 Steamed Wuchang fish　　With a history of over 1,700 years, Steamed Wuchang Fish is a typical food in Wuhan.There are many famous restaurants in Wuhan which sales Steamed Wuchang fish,such as Hujin Restaurant,Dragon Prince Restaurant and so on.They all have branches established throughout the city.　　Steamed Wuchang fish  usually select the fresh Wuchang fish material,the ingredients are mushrooms and bamboo shoots then use the chicken soup as sauce.Wuchang fish, known as Tuantoufang (blunt-snout bream), is a kind of bream fish, originally produced in the Liangzi Lake of Echeng County in Hubei Province.So the dish is named Wuchang fish.It has a shape of rhombus, with round head, thick body, wide snout, short back fin, and raised tail. It has fourteen ribs, one more rib than other bream fish.This kind of fish has delicate meat and plenty of fat.　　The finished dish has complete shape,bright color like jade.The fish is very beautiful with red, black, green ingredients.When you eat it,you will find it tastes smooth and tender and it has delicate fragrance.Though Wuchang fish can be cooked into many kinds of dishes by different ways,Steamed Wuchang fish can keep the fragrance of fish,and it is easy to cooking.This fish is not tasteless,the taste is still delicious and tasty.　　If we cut the fish evenly from the abdomen to the back,cut it into strips and keep the abdomen connected.Evenly spread a layer of salt and white pepper and pickle for about ten minutes.The put the fish on the plate,make the shape like a peacock spreads its tail feathers then put the fish in the pan and steam it.When it is finished,you will see a beautiful dish with delicious taste.　　Wuchang fish has high medicinal value on preventing anemia, hypertension and so on.Wuchang fish is praised by people all the time.Even China's Chairman Mao Zedong, in his poem "Swimming", writes: "I have just drunk the waters of Changsha. And come to eat the fish of Wuchang.